Heritage pork has lately been recognized by chefs for the richness and complexity of its flavour. The Berkshire pig was the first to be accepted in fine dining restaurants, and now also includes both the Large Blacks and Tamworth.

Though these breeds are not qualified in the commercial criteria because of their unhurried growth, their ability to adapt to pasture management makes them produce leaner and more appetizing meat.

Heritage breeds are what most consumers and butchers choose as they are normally raised by qualified farmers. These breeds are strong and can live on their own without much need for management.

Heritage Livestock does play a major role in making known “Humanely Raised Products”.